Foggy Dial - v2 - 6.23.18 - Recipe

Foggy Dial - v2 - 6.23.18

Brewer: Andrew DeCannier
Batch Size: 10.50 gal	Style: Specialty IPA (21B)
Boil Size: 13.02 gal	Style Guide: BJCP 2015
Color: 4.2 SRM	Equipment: WWBC Backyard System
Bitterness: 47.5 IBUs	Boil Time: 60 min
Est OG: 1.066 (16.1° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.2° P)	Fermentation: Ale, Two Stage
ABV: 6.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4.50 g	Calcium Chloride (Mash 0 min)	Misc	1
2.25 g	Calcium Chloride (Mash 60 min)	Misc	2
1.50 g	Gypsum (Calcium Sulfate) (Mash 0 min)	Misc	3
0.75 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
19 lbs 8.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
3 lbs	Oats, Flaked (1.0 SRM)	Grain	6
3 lbs	Wheat, Flaked (1.6 SRM)	Grain	7
2 lbs 4.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	8
0.40 oz	Citra [12.0%] - First Wort	Hops	9
0.30 oz	Mosaic (HBC 369) [12.2%] - First Wort	Hops	10
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	11
1.50 g	Salt (Boil 15 min)	Misc	12
0.50 oz	Citra [12.0%] - Steep 40 min	Hops	13
0.30 oz	Mosaic (HBC 369) [12.2%] - Steep 40 min	Hops	14
1.20 oz	Citra [12.0%] - Steep 30 min	Hops	15
0.60 oz	Mosaic (HBC 369) [12.2%] - Steep 30 min	Hops	16
1.50 oz	Citra [12.0%] - Steep 20 min	Hops	17
0.80 oz	Mosaic (HBC 369) [12.2%] - Steep 20 min	Hops	18
2.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	19
1.00 oz	Cryo - Citra [25.0%] - Dry Hop 4 days	Hops	20
1.00 oz	Cryo - Citra [25.0%] - Dry Hop 8 days	Hops	21
1.00 oz	Cryo - Mosaic [22.0%] - Dry Hop 4 days	Hops	22
0.50 oz	Cryo - Mosaic [22.0%] - Dry Hop 8 days	Hops	23

after boil whirlpool 40 mins following hops schedule, rest last 20 mins of whirlpool after last hops addition